Blackberry Flan Ice Cream

I am not sure if this could be called a flan ice cream, after all, what makes flan different from every other custard is the delicious caramel it is baked in. But this ice cream neither has caramel nor it’s baked before freezing. Anyway I am still calling it a flan ice cream because it was delicious and creamy like the flans my mom makes.

Return milk to the pot and add the blackberry milk, vanilla and lemon juice.

Heat up the mixture over low heat. Keep stirring with a heat-proof spatula scraping the bottom of the pot.

When the mixture thickens enough to coat the spatula (around 140°F) turn off the heat and let mixture cool in the fridge no more than 4 hours to keep the berry flavor fresh.

Follow ice cream machine directions to finish making ice cream.

3.1.09

I must confess that this is the first ice cream I made this year, but the wait was worth it. Now that I have experimented with custard ice creams I have a lot of ideas I want to try. We haven’t had a very hot summer here in Ohio this year (thank the gods), but that is not a problem when it comes to eating ice cream in our house. It can be -2o degrees outside and we still enjoy our frozen treats.

27 comments

Ben! Thank you for the comment you made on my apricot compote! I didn’t make the ice cream for my dessert… 🙂 But I make Gelato very frequently especially at this time of the year!
I was going to ask you what was a flan ice cream, but you explained the name beautifully in your blog. Love your recipes and your pictures. You are inspiring!
Viviane
PS: Also loved your story of taking pix of steam… I won’t be trying that myself!!!

I was wondering what kind a flan makes an ice cream:-) Blackberries sound Yuuuuummy, just got ourselves a few boxes, but am sure they will be gone fresh even before i start thinking to make anything with them..

Homemades still Ice cream? I might just have something for ya… made cherry coconut sorbet….

Ben, under creative license, you can call your recipe anything you like. I’m certain that your ice cream is as smooth as your mom’s flan. I’ve never been a fan of blackerries, but I bet your recipe would be good with raspberries or blueberries. What do you think. My Lily just made her first batch of ice cream ever. Granted it was only vanilla, but she made something she had never made before. AND that’s why you and I (and all other bloggers) are here. To get people to try new foods, new cooking and baking methods, new adventiures. If we had ice cream here in El Paso right now, it would melt in the bowl 😮 Abrazos!

Very, very nice, Ben. I have to say the ingredient list in this recipe is great. When I choose ice cream recipes, I’m usually horrified at the amount of heavy cream and eggs, but I like the combo in yours. It sounds tangy! Absolutely beautiful presentation ; )

I am dying for those ice creams! They look too good to be real….your photos…fascinating..
Haven’t got my umbrella/stand/light set yet…the one I like costs about 100 Euros….the cheaper one with a lousy stand costs 40 Euros….Have you any suggestions on how to choose those gadgets?

Oh, my goodness, Ben! This looks and sounds so amazingly delicious. I love it all: the name, the ingredients, the photos. Wow, this is really great. I won’t be able to resist — I’ll make this one very soon. Thank you for a great recipe and for participating in the roundup.

The information and the aspect were just wonderful. I think that your viewpoint is deep, it’s just well thought out and truly incredible to see someone who knows how to put these thoughts so well. Good job!